EU Legislation and Cook-Chill Systems 2016

  1. NEW EU LEGISLATION AFFECTING THE FOOD SERVICE INDUSTRY HAS BEEN IN FORCE SINCE 2006
  2. The new regulations for the EU including the UK came into effect on 1st January 2006
  3. One of the biggest changes is the need for all food businesses to have a working HACCP system
  4. The Hazard Analysis and Critical Control Points system (HACCP) MUST be based on the requirements of the Codex Alimentarius Commission of the EU/WHO
  5. Caterers who do not know about this legislation and do nothing are not complying with the law and as such are working without due diligence
  6. What should be done? Provide knowledge in the following formats:-

Priorities:

  1. Create awareness through the industry media in form of interview exchange.
  2. This will promote the RC Associates initiative as the KEY
  3. Organise the possibility for company visits to explain the legislation and offer consultancy – for a fee!
  4. Provide Seminars on a Regional basis in conjunction with Hotel groups and Industrial/Institutional Caterers.
  5. Combine the legislation with the existing company operational guidelines so that they work as a practical guide for Caterers in combination with each other.
  6. Create a simple method of HACCP introduction as a first step to comprehension and implementation by all Caterers.
  7. Establish a method of consultation for independent companies.
  8. Establish a Helpline to provide advice and guidance in relation to consultancy and/Equipment use that can complies with the legislation.

Confused?    We can help!

RC Associates – can provide you with all you need to comply.

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